I am of the opinion that most people who do not love eating salads, would like them much more if the ingredients were finely chopped. Enter, this recipe. While all of the slicing and dicing does take some time, the end result is VERY worth it. This version of a chopped salad has the perfect balance of crunch and texture, with the requisite saltiness and tang.
HERBY CHOPPED SALAD WITH RADICCHIO AND WHITE BEANS
Notes: I LOVE fennel and thyme, so you will see that those flavors (have) play heavily throughout my recipes. If you are not a fan, skip the woody herbs in the dressing here, and opt for finely chopped basil. And, please do not skip the extra drizzle of honey for serving! It quite literally sweetens up the pungent radicchio!
Serves 2 to 4
INGREDIENTS
for the dressing
5 tablespoons white vinegar
1 tablespoon mayonnaise
1 tablespoon honey
1/2 cup extra-virgin olive oil
6-8 sprigs fresh thyme, leaves pulled from stems
1 sprig fresh rosemary, leaves pulled from stems and minced
1/4 teaspoon fennel seeds, crushed
Sea salt and freshly cracked pepper
for the salad
3 heads romaine lettuce, finely chopped
1 small head radicchio, finely chopped
1 small fennel bulb, trimmed, halved, and thinly sliced, fronds reserved
6-ounces salami, preferably Finocchio, chopped
1 small shallot, minced
1 15-ounce can small white beans, drained and rinsed
Shaved pecorino Romano cheese, for serving
Make the dressing: In a large bowl, whisk together the vinegar, mayonnaise, and honey. Slowly whisk in the olive oil until fully combined. Gently stir in the fresh herbs and fennel seeds. Season with salt and pepper.
Make the salad: In a large bowl, gently toss together the lettuce, radicchio, fennel, salami, shallot, and white beans. Pour the dressing sparingly over the salad and toss to coat; add more as necessary. Top with the shaved pecorino, a drizzle of honey, and reserved fennel fronds.
